Month: August 2018

I look forward to share some easy and delicious recipes with my readers and also share it with our Foodiemonday bloghop group.Grilled Vegetable Platter with a creamy dip is insanely delish and healthy too. It is filling and can be eaten for lunch or dinner.One of the best ideas to incorporate veggies in your diet.

Today is a very memorable day in my life. It is our 20th Anniversary. Completed 2 decades with my best half who has been my inspiration and my pillar of strength.He has always supported me in my endeavour and I am truly blessed to have a life partner like him.

Wash all the veggies and keep them aside. Once the water has drained brush the sliced baby eggplant ,corn pcs and baby corn with oil and sprinkle some salt . Heat a grill pan and place the oil coated baby eggplants and grill untill both the sides are done. It took 20 mins for me on medium flame. Remove the grilled eggplant and keep it aside. Now place the oil coated corn cob pieces.Grill all the sides.This will be done soon as the grill pan is hot.Remove the corn once done. Now add bok choy and cherry tomatoes.These will be grilled in few seconds.Remove and keep them aside.Lastly add chopped onions and grill on low flame. Add vegetable masala and salt to taste.Once the onions turn slightly brown and well coated with masala,switch off the flame.

For the dressing:

Mix dried dill leaves and salt to taste to the thick creamy yogurt and the yummy dressing is ready.

Transfer the grilled vegetables on to a plate.Garnish with spiced onions and dill yogurt dressing and serve.

This week I am back with another interesting and healthy recipe with Raw Papaya and it is Kachhe Papite ki Masaledar Roti. Papayas are known for their long list of health benefits. They have a variety of vitamins, minerals, and other nutrients. They are especially known for how they help with digestion.They aid digestion and increase resistance power as well.Even the papaya leaf extract is given to increase platelets.This is from my personal experience.There are many more benefits of papaya as they are rich in nutrients.

Vegetable Stock as required to knead the dough (I used the water that was left from boiled raw papaya)

Method:

Take wheat flour in a wide bottom pan. Add mashed raw papaya ,raw potato ,jeera,poppy seeds ,chilli powder,salt to taste, vegetable masala and mix well. Add vegetable stock as required to knead the soft dough.Cover it and let it rest for 15 mins. Make small balls of the dough .Take a ball and roll it into flat round shape or any other shape as you wish. Heat the griddle. Place the roti on the hot griddle.Once you the bubbles rise on the surface flip the sides and add ghee.Remove from the griddle once both sides are done.Repeat the process for balance dough.

Onam is celebrated this year on Aug 25th. Two days later ie Aug 27th is a memorable day in my life as I got married on this day few years ago.Onam Festival is celebrated all over Kerala. It usually falls during the Malayali month of Chingam (Aug – Sep) and marks the homecoming of legendary King Mahabali. Carnival of Onam lasts for ten days and brings out the best of Kerala culture and tradition. Intricately decorated Pookalam, ambrosial Onasadya, breathtaking Snake Boat Race and exotic Kaikottikali dance are some of the most remarkable features of Onam – the harvest festival in Kerala.

Heat 1/2 tbsp ghee and roast the cashews.Once done keep it aside.Heat the balance ghee in a pressure cooker.Dry roast channa dal and broken rice until fragrant. Add required amount of water and pressure cook for 2 whistles.Switch off and keep it aside.

Heat a white bottom pan.Add jaggery and allow it to melt on low flame.Mash dal and rice mix with a laddle. Now add this syrup to the dal and rice mixture and mix well. Once done add coconut milk (thin)and allow it to simmer on low flame.Once it starts to boil add the thick coconut milk.Allow it to simmer for another 5-7 mins. Once the mixture starts to thicken add cardamom powder ,dry ginger powder and mix well.

Garnish with roasted cashews and coconut pieces and serve.

Notes:

Payasam will thicken after some time.You can add hot milk and adjust the consistency before serving.

It is monday and I am sharing a wonderful recipe made with the goodness of Brown rice and Ragi Vermicelli. Something yummy ,healthy and different .This upma is loaded with fresh veggies .

This week’s theme for #156th #Foodiemonday #Bloghop @anybutwhiterice was suggested by Mayuri dee . I came up with this yummy Brown rice and ragi vermicelli upma has my humble contribution.My boys enjoyed every bite and believe me I am not exaggerating .You must surely try it to believe it.

Recipe for Brown Rice and Ragi Vermicelli Upma:

Ingredients:

1 Cup Cooked Brown Rice

2 Cups Cooked Vermicelli

1 Carrot cut into Cubes

2 Potatoes Cut into Cubes

3 Onions Cut lengthwise

1/2 Cup Chopped French Beans

Salt to Taste

4 Green Chillies Chopped

1/2 Cup fresh coriander finely chopped

1 Tsp Channa Dal

1/2 Tsp Urad dal

1/4 Tsp Hing /Asafoetida

1/2 Tsp Mustard Seeds

2 Tbsp Ghee

1 Tsp finely chopped Ginger

Method:

Take a wide bottom pan. Add ghee. Once it melts add channa dal and urad dal and slightly roast untill it turns golden brown. Now add mustard seeds and hing. Once the mustard seeds splutter add green chillies (keepsome for garnishing), chopped onions and ginger.Once the onions turn slightly brown as all the chopped veggies and mix well. Add 1/2 cup water and allow it to cook on medium flame.Once the veggie are cooked, add cooked rice and cooked vermicelli and salt taste.